Lasagna with spinach

Straight from the best tables we present this lasagna with a colorful touch of green.

Ingredients

• 17.5 ounces of precooked lasagna
• 17.5 ounces of ham
• 2 or 3 decks spinach
• 4 tablespoons Parmesan cheese
• 1 cup heavy cream
• 1 tablespoon finely chopped basil
• 1 cup sliced ​​mushrooms
• 1 cup bechamel sauce (see recipe)
• Salt and pepper to taste

Preparation

Wash spinach and dry with paper towels. Remove the stems and wilted leaves. Remove to a pan without water and cook, stirring often and let stand. squeeze out by hand to loosen the dark substance pícalas finely. Cut the ham and cook lightly in 2 or 3 tablespoons of oil. Cook mushrooms and combine with ham and spinach. Add the cream and stir with a fork. Adds the bechamel sauce to make it a soft filling. Add the basil and Parmesan cheese. Dale seasoning with salt and pepper. Grease pan and spread a layer of bechamel sauce preparation, put some sheets of lasagne and put them on a layer of spinach, and so on until finished. In the last layer bechamel sauce and put plenty of Parmesan cheese over. Cover the dish with foil and bake at 350 degrees 15 to 20 minutes. Remove the foil and bake 5 minutes more. Serve hot. This recipe is courtesy of Pastas Doria.

Cooking time:  25 min

Ready in:  25 min

Country:  Colombia


Season / Occasion: Fall

Main ingredient:  Vegetables